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Tasso and White Bean Gratin

Source of Recipe

From "Down South" by Donald Link


Recipe Introduction

"White beans are the most versatile of all beans because they take on the flavor of whatever they are cooked with—in this case tasso, cured seasoned pork shoulder (you can use diced slab bacon as a substitute). This casserole is great for potluck dinners because you can make it ahead of time and reheat it when you're ready to serve."

List of Ingredients

â—¦ 3 cups dried white beans
â—¦ ¼ pound tasso, diced
â—¦ 1 tablespoon unsalted butter
â—¦ 1 onion, diced
â—¦ 1 carrot, diced
â—¦ 4 celery stalks, diced
â—¦ 1 tablespoon minced garlic
â—¦ 1 tablespoon chopped fresh thyme
â—¦ 2 bay leaves
â—¦ 6 cups chicken broth
â—¦ 1 teaspoon kosher salt
â—¦ ½ teaspoon black pepper
â—¦ 1 cup panko (Japanese bread crumbs)
â—¦ ¼ cup chopped fresh flat-leaf parsley leaves
â—¦ ½ cup grated Parmesan cheese
â—¦ 3 tablespoons extra-virgin olive oil


Recipe

Soak the beans overnight in enough water to cover them by at least 3 inches. Rinse and drain well.

In a large skillet, render the tasso in the butter over medium-high heat until just crispy. Add the onion, carrot, celery, and garlic and cook, stirring, until they start to soften, about 6 minutes. Add the thyme, bay leaves, chicken broth, and white beans and bring to a boil. Reduce the heat so the broth simmers gently. Cook the beans until they are completely tender, 35 to 45 minutes. This time will vary with the age of the dried beans. Season with ½ teaspoon of the salt and ¼ teaspoon of the pepper.

While the beans finish cooking, heat the oven to 450° F.

Meanwhile, mix the panko with the parsley, cheese, olive oil, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Pour the cooked beans into a 9 x 13-inch baking dish. Sprinkle the bread crumbs over the beans and bake until the crumbs are golden brown, about 15 minutes.

Serves 8 to 10